Bolognese Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 307.8
- Total Fat: 21.6 g
- Cholesterol: 73.8 mg
- Sodium: 743.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.5 g
- Protein: 17.8 g
View full nutritional breakdown of Bolognese Sauce calories by ingredient
Introduction
From: Cuisine at Home PublicationBe sure to use lean beef, like ground sirloin, to avoid a greasy sauce. If you have difficulty locating bulk sausage, the link variety works as well - just remember to remove the casing before browning the meat.
From: Cuisine at Home Publication
Be sure to use lean beef, like ground sirloin, to avoid a greasy sauce. If you have difficulty locating bulk sausage, the link variety works as well - just remember to remove the casing before browning the meat.
Number of Servings: 8
Ingredients
-
1 Tbsp. olive oil
1 lb. ground sirloin
1/2 lb. bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 Tbsp. chopped garlic
1 can whole tomatoes in juice, cut up (28 oz.)
1/2 cup milk
1/4 cup dry red wine
1/4 cup low-sodium beef broth
1/4 cup tomato paste
2 Tbsp. balsamic vinegar
1 tsp. each kosher salt, dried basil, and dried oregano
1/2 tsp. each red pepper flakes and fennel seed
1/2 cup low fat cream cheese
Tips
Draining the fat from the meat through a fine-mesh sieve ensures that your sauce won't be greasy.
Whisking cream cheese into the sauce just before serving gives bolognese its rich, velvety texture.
Directions
Heat the oil in a saute pan over medium heat. Add beef and sausage; cook until no longer pink.
Using a fine-mesh sieve, drain off fat; set beef and sausage aside.
Mince onion, celery, carrot, and garlic in a food processor; transfer to a 4- to 6-qt. slow cooker.
Add meat mixture, tomatoes, milk, wine, broth, tomato paste, vinegar, salt, basil, oregano, pepper flakes, and fennel seed to slow cooker.
Cover; cook on low-heat setting for 3-4 hours.
Immediately before serving sauce, stir in mascarpone or cream cheese.
Using a fine-mesh sieve, drain off fat; set beef and sausage aside.
Mince onion, celery, carrot, and garlic in a food processor; transfer to a 4- to 6-qt. slow cooker.
Add meat mixture, tomatoes, milk, wine, broth, tomato paste, vinegar, salt, basil, oregano, pepper flakes, and fennel seed to slow cooker.
Cover; cook on low-heat setting for 3-4 hours.
Immediately before serving sauce, stir in mascarpone or cream cheese.